gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Chicken and Tomatoes
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
371Calories
32 gProtein
1 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein32 g
Carbohydrates1.2 g
Fiber0.4 g
Sugars0.8 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium121 mg
Potassium392 mg
Calcium22 mg
Iron1.6 mg
Magnesium37 mg
Phosphorus257 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C6.8 mg
Vitamin A82 mcg
Vitamin E0.7 mg
Vitamin K4.9 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate15 mcg
Choline104 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 80. The excerpt below is the record exactly as published.
Fried Chicken and Tomatoes Fry the chicken ; when done take up ; put slices of tomatoes in the frying fan, season with salt and pep- per, lay around the chicken and serve hot. Chicken Steak After separating from the body, divide the breast lengthwise and cut out the bone. Beat it slightly with a steak hammer and flatten it, and lay it on a slightly greased gridiron, over bright coals. Remove to a hot plate and put on it a piece of fresh butter the size of a walnut and sprinkle with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.